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ON COOKING: Chicken broth underpins lemon and egg soup

Chef recommends trying this soup for a cold
Chef Dez offers up his recipe for a lemon and egg chicken soup. (

By Chef Dez/Special to Black Press Media

Greek lemon soup, known as Avgolemono, is a classic and comforting dish that holds a special place in Greek culinary traditions.

My version of this velvety soup is a harmonious blend of chicken broth, tender rice, and a unique lemon-egg mixture that imparts a delightful citrusy flavour and creamy texture. The distinctive combination of tartness from freshly squeezed lemons and the richness of beaten eggs creates a luscious broth that is both satisfying and refreshing.

Often garnished with fresh herbs like parsley or dill, Avgolemono is a timeless Greek favorite, offering a soothing and nourishing experience, particularly during colder months or as a remedy for the common cold.

Greek Lemon Soup (Avgolemono)

Recipe created by Chef Dez

“A very authentic version of this classic Greek soup. The name of this soup is Avgolemono from the ingredients eggs (avgo) and lemon juice (lemoni). There is only 1/2 teaspoon of salt in the recipe ingredients as chicken broth is usually seasoned proficiently enough.”

8 cups chicken broth

1 cup long grain rice

1/2 teaspoon salt

4 large eggs

3/4 cup fresh lemon juice (approximately 4-5 large lemons)

1 teaspoon sugar

Reserved zest from lemons

Chopped fresh parsley

In a large saucepan or pot over high heat, bring the chicken broth to a boil.

Stir in the rice and the salt. Cover, reduce the heat to low and simmer for 20 minutes.

Separate the egg yolks from the egg whites.

About 5 minutes before the rice is done cooking in the broth, beat the yolks together in a small bowl, while in a large separate bowl whisk the egg whites until stiff peaks have formed. Slowly beat the mixed yolks into the whites. Then gradually beat the lemon juice into this egg mixture.

Gradually add 2 cups of the hot broth/rice mixture into the egg/juice mixture while whisking continuously. If the hot stock is added too fast, the eggs will curdle.

Once the 2 cups of broth have been added, stir the egg mixture into the large saucepan with the remaining broth/rice. Season with 1 teaspoon of sugar and serve immediately, garnished with the lemon zest and a small amount of chopped parsley.

Makes approximately 10.5 cups.


– Chef Dez is a food columnist and culinary instructor in the Fraser Valley. Visit him at Send questions to or to P.O. Box 2674, Abbotsford, B.C. V2T 6R4


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